Prepare succulent steaks with this easy, garlicky soy sauce-olive oil-lemon juice-based marinade that’s a tried and true family favorite.
Chicken breasts are stewed in a white wine flavored broth. Terrific served over baked potatoes or pasta.
#Green And Bleu Salad, #Green, #And, #Bleu, #Salad
A spur-of-the-moment creation when I wanted something with a great flavor punch and lots of color, plus quick to prepare—this one fills the bill, with baby spinach and colorful cranberries and mandarin oranges, plus the crunch of sweetened almonds and the pungent feta cheese—a new favorite at our house! You may substitute blue cheese for the feta and any kind of sweetened pecans or walnuts, if desired, for the almonds.
Carrots are cooked in chicken broth in this soup which is seasoned with dill weed, marjoram and thyme. Half -and-half and a corn starch thickener are added before serving.
Homestyle green beans like grandma used to make. Right out of a can, fool anyone even grandma.
Dark chicken thigh meat is cooked in a rich soy sauce, garlic, and vinegar mixture, then tossed on the grill until crisp. Serve over rice.
#Italian Pasta Veggie Salad, #Italian, #Pasta, #Veggie, #Salad
Make tender, delicious gnocchi using instant mashed potatoes to slash prep time. Blend egg, salt, pepper, flour and mashed potatoes into a dough, cut into bite -size pieces and cook in boiling water. Serve with the sauce of your choice.
This recipe makes a nice Thai-style rice noodle dish with chicken and a bit of a kick.